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Re: FB: Easter nadivka

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  • janvanek
    ... FWIW, my Southern-Bohemian grandparents called it sekanda , which apparently is a regionalism and not just family idiolect like others of their terms:
    Message 1 of 8 , Mar 20, 2013
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      --- In Czechlist@yahoogroups.com, "Melvyn" <zehrovak@...> wrote:

      > --- In Czechlist@yahoogroups.com, Jakub Skrebsky <jakub.skrebsky@> wrote:
      >
      > > Yes, nadivka is derived from the verb "nadivat", to stuff something.
      > > However, after living for 7 years in Northern Ireland, I understand the reference to savoury bread pudding. Here, people ofen order stuffing as a side to a chunk of roast meat.
      >
      > Your typical stuffing in the UK seems to me to be a much more modest affair than nadivka. Sage, onion, breadcrumbs, egg, a bit of this and that et voila (all you expert chefs out there notwithstanding). I feel that mere "stuffing" does not always do justice to nadivka and a little additional explanation in brackets might sometimes be in order. Suggestions on FB included "a crustless quiche or even a (flat) souffle". I wouldn't know a quiche if you hit me over the head with one and my cooking is limited to curries yum yum but then Hana throws open all the windows even in the middle of winter...


      FWIW, my Southern-Bohemian grandparents called it "sekanda", which apparently is a regionalism and not just family idiolect like others of their terms: http://nasekuchyne.blogspot.cz/2011/04/originalni-jihoceska-velikonocni-sekana.html

      (And just like Zuzka's mother, they also baked it separately and in fact exclusively: who wants to eat -- and prepare -- kid? And where would one get it anyway?)

      But I suppose this just shifts your original problem to another level. Still, quiche is nonsense; quite a different class of dough.

      --
      Jan Vanìk jr. (same address at Gmail)

      "sexuální napìtí obou partnerù je tøeba udržovat pomocí intermitentních útoèných pohybù, obèas pøerušovaných pauzami"
      Miriam Stoppardová: Zdravý sex, z anglického originálu (Dorling Kindersley Limited, London) pøeložila Alena Lukáèová, redigovala Leona Macháèková, odborná revize MUDr. Veronika Bártová, vydalo nakladatelství Ikar Praha, a. s. v roce 1999, str. 72
    • Melvyn
      Another approximate equivalent (?) suggested on FB: http://www.americastestkitchenfeed.com/comfort-food-makeovers/2013/05/recipe-makeover-challenge-strata/ BR
      Message 2 of 8 , May 15, 2013
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